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2. [Nonenzymatic changes in food manipulation and processing of food]. Baltes W Z Ernahrungswiss Suppl; 1973; 16():34-49. PubMed ID: 4522846 [No Abstract] [Full Text] [Related]
3. [Progress in food technology: sterilization processes (author's transl)]. Porretta A S TA NU; 1975; 5(3):155-66. PubMed ID: 1243952 [TBL] [Abstract][Full Text] [Related]
4. Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products. Barbosa-Cánovas GV; Medina-Meza I; Candoğan K; Bermúdez-Aguirre D Meat Sci; 2014 Nov; 98(3):420-34. PubMed ID: 25060584 [TBL] [Abstract][Full Text] [Related]
5. [Hygienic substantiation of the heat processing conditions for ground meat items]. Geĭmberg VG; Chernikova LV Vopr Pitan; 1966; 25(2):71-6. PubMed ID: 5998325 [No Abstract] [Full Text] [Related]
9. The food processing front of the seventies. Bird K J Am Diet Assoc; 1971 Feb; 58(2):103-8. PubMed ID: 5101836 [No Abstract] [Full Text] [Related]
10. [Microbiological principles of food preservation]. Frank HK Z Allgemeinmed; 1969 Nov; 45(32):1517-23. PubMed ID: 5370413 [No Abstract] [Full Text] [Related]
11. [Importance of enzymes in meat preservation]. Prändl O Z Ernahrungswiss Suppl; 1969; 8():57-63. PubMed ID: 5291470 [No Abstract] [Full Text] [Related]
12. [Food poisoning following consumption of canned meat prepared by a butcher (author's transl)]. van den Broek MJ; Bijker PG Tijdschr Diergeneeskd; 1976 Apr; 101(7):372-4. PubMed ID: 1265728 [TBL] [Abstract][Full Text] [Related]
13. [Technology of sterilization and sterilization-induced changes of the product]. Paulus K Z Allgemeinmed; 1969 Nov; 45(32):1529-37. PubMed ID: 5370415 [No Abstract] [Full Text] [Related]
14. [A comparative study of the effect of gamma rays and heat sterilization on the thiamine, riboflavin, nicotinic acid and tocopherol content of beef]. Siuniakova ZM; Karpova IN Vopr Pitan; 1966; 25(2):52-5. PubMed ID: 6011870 [No Abstract] [Full Text] [Related]
15. [Microbiology of meat and meat derivatives. V. Microbiological study of cooked hams]. De García BW; Méndez J; Nieves M; Betarte O Rev Latinoam Microbiol; 1971; 13(4):249-54. PubMed ID: 5291973 [No Abstract] [Full Text] [Related]
16. [THE NUTRITIONAL VALUE OF HEAT-STERILIZED FOODSTUFFS]. STEINBRUCH E Voeding; 1964 Nov; 25():576. PubMed ID: 14242783 [No Abstract] [Full Text] [Related]
17. Interactive software for estimating the efficacy of non-isothermal heat preservation processes. Peleg M; Normand MD; Corradini MG Int J Food Microbiol; 2008 Aug; 126(1-2):250-7. PubMed ID: 18571264 [TBL] [Abstract][Full Text] [Related]
18. Chemical sterilization. Davis JG Prog Ind Microbiol; 1968; 8():141-208. PubMed ID: 4890074 [No Abstract] [Full Text] [Related]
19. [Detection of healthy carriers of Clostridium perfringens with thermoresistant spores in the personnel working in a food industry]. Mastroeni I; Tarsitani G Nuovi Ann Ig Microbiol; 1970; 21(6):512-20. PubMed ID: 4329406 [No Abstract] [Full Text] [Related]
20. Some microbiological aspects of inedible rendering processes. Hansen PI; Olgaard K Zentralbl Bakteriol Mikrobiol Hyg B; 1984 Dec; 180(1):3-20. PubMed ID: 6441385 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]